Brandy Cream

1

egg

3/4

cup whipping cream

1/4

cup granulated sugar

1

tablespoon brandy or 1/2 teaspoon brandy extract

Directions

1Heat oven to 400ºF. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

3Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.

Tips

For one less thing to think about when you’re entertaining, make the sauce the day before and refrigerate it. If you want to take off the chill, gently reheat it on the low setting in your microwave or on a low stovetop setting just before serving—and stir frequently to prevent scorching.

Chopped pecans and walnuts are often available at your grocery store, and they are great to have on hand when you need to throw them into a cookie dough or quick dessert.